Tempeh Nacho Dip

posted in: Recipes, Snacks, Spreads and Dips | 4
A lot of people say that nutritional yeast tastes like cheese, but I don’t think so. When it’s in a sauce, it tastes more like a meaty gravy to me. However, if you add salsa, it tastes just like queso dip or nacho cheese. Here’s a fairly typical recipe.
I wanted to make an extra hearty version, so I added tempeh and ramped up the spices. It is definitely a keeper. I’d feel confident serving this at a party to just about anyone.
We had this with tortilla soup, but I have a couple of plans for it in the future. First, I’d like to deconstruct it a bit and make nachos, and then I want to add some vegetables and layer it with tortillas in a casserole, to make something similar to King Ranch Casserole. I’m just warning you now – you’re probably going to see this recipe again!

I’m sending this soybean tempeh dip to My Legume Love Affair, hosted this month by the event’s creator Susan of The Well-Seasoned Cook, and to Sangeetha’s HITS, hosted this month by Prabha of Prabha’s Cooking.
Tempeh Nacho Dip
Steaming the tempeh is optional, but I like to do this as it reduces tempeh’s slight bitterness and makes it easier to crumble. The optional red wine vinegar gives this a bit of a chorizo vibe.
1 (8 ounce) package tempeh
3 cloves garlic, minced
1 tablespoon paprika
1-1/4 teaspoons salt
1 teaspoon cumin
1 teaspoon red pepper flakes
1/2 teaspoon chipotle chili powder (hot) or smoked paprika (mild)
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1/4 cup nutritional yeast
1 cup water
1 (10 ounce) can Rotel tomatoes and chilies, or 1-1/4 cups salsa
2 tablespoons olive oil
1 tablespoon red wine vinegar (optional)
Cube tempeh. Steam for 10 minutes. Transfer to a bowl and mash. Stir in garlic, paprika, chipotle chili powder or smoked paprika, salt, cumin, red pepper flakes, oregano, and black pepper.
Combine flour, nutritional yeast, and water in a medium sauce pan. Heat to medium, stirring frequently, until mixture thickens. Stir in tomatoes and chilies, olive oil, and spiced tempeh. Add red wine vinegar, if using. Taste and adjust seasonings.
Serve with tortilla chips. Makes about 3 cups.

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4 Responses

  1. I find nooch to be best in small doses and can be great when used properly. This looks so inviting – I love how you use tempeh in a dip!

  2. I have never ever used Temph before.. The only time I have had it was in an Indonesian rest in Netherlands..

    Looking forward to try this one

  3. Hi Claire,
    Such a Wonderful blog..Nice to know you!!Having many lovely recipes :)Really am not knowing Tempeh before,Now only got to know threw Google search :)Looks colorful~Healthy Dip.

    Thanks a lot for Linking to the Event!!

    Prabha’s Cooking
    Ongoing Event : HITS ~ Soy Recipes

  4. Thanks for dropping by, you have a lovely space..need to browse the recipes…never made Tempeh and would love to try this recipe.

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